Sheet Pan Chicken with Brussels Sprouts & Sweet Potatoes
This flavorful sheet pan chicken recipe is a quick all in one meal. Featuring caramelized onions, Brussels sprouts, and sweet potatoes, it's also the perfect winter meal! Add this to your dinner line up!
Servings: 4 servings
Equipment
Ingredients
- 6 tablespoons bacon fat divided
- 1 onion diced
- 1 tablespoon red wine vinegar
- 2 teaspoons maple syrup
- 1 pound Brussels sprouts washed, outer leaves removed, halved
- 1 pound sweet potatoes peeled and cut into bite sized pieces
- 3 large chicken breasts halved
- REAL salt
- freshly ground pepper
Instructions
- Preheat oven to 375 degrees.
- Heat 2 tablespoons bacon fat in cast iron skilled over medium low heat. Cook the onions with a pinch of salt until soft, about 10 minutes. Add the red wine vinegar and maple syrup and cook for another 5 minutes.
- While the onions are caramelizing, prepare sweet potatoes and Brussels sprouts. Place them on a sheet pan, potatoes on one side and sprouts on the other.
- Melt the remaining bacon grease and pour half of it over the vegetables. Generously season with salt and pepper.
- Cut the chicken breasts in half. Coat with remaining bacon grease and season with salt and pepper.
- Divide the onions over the vegetables and the chicken.
- Roast, uncovered for about 30 minutes, or until the chicken has reached an internal temperature of 165 degrees.
- Remove from oven. Allow chicken to rest for 5 minutes before serving.
- Enjoy!
Notes
Feel free to use butter or olive oil in place of the bacon grease if you prefer, but the bacon grease is a really nice touch in this recipe.
Nutrition
Serving: 1g | Calories: 496kcal | Carbohydrates: 39g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 308mg | Fiber: 8g | Sugar: 14g